Description
This Gluten-Free Orange Chicken recipe provides a healthy homemade alternative to takeout classics. Featuring crispy chicken pieces coated in a light gluten-free batter and smothered in a tangy, sweet, and slightly spicy orange sauce, this dish offers bold Asian-inspired flavors perfect for a delicious dinner. With simple ingredients and stovetop cooking, it’s an accessible recipe that’s perfect for gluten-free eaters seeking a satisfying, vibrant meal.
Ingredients
Scale
Chicken Coating
- 1 ½ lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- ½ cup cornstarch
- ¼ cup gluten-free all-purpose flour
- 2 eggs (beaten)
- ½ tsp salt
- ½ tsp pepper
Orange Sauce
- ½ cup orange juice (preferably fresh)
- ¼ cup gluten-free soy sauce or tamari
- ¼ cup honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp fresh ginger (grated)
- 2 garlic cloves (minced)
- ½ tsp red pepper flakes (optional)
- 1 tsp orange zest
For Frying and Garnish
- 3 tbsp oil (for frying)
- Sliced green onions (optional)
- Sesame seeds (optional)
Instructions
- Prepare the Chicken: In a large bowl, toss the bite-sized chicken pieces with salt and pepper to season evenly.
- Coat the Chicken: In a separate shallow dish, combine the cornstarch and gluten-free flour. Dredge each piece of chicken in this mixture, coating thoroughly, then dip each piece into the beaten eggs to seal the batter.
- Fry the Chicken: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Cook each piece about 4 to 5 minutes per side, turning until golden brown and crispy. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
- Make the Orange Sauce: In a separate saucepan, combine orange juice, gluten-free soy sauce or tamari, honey (or maple syrup), rice vinegar, grated ginger, minced garlic, and red pepper flakes if using. Bring this mixture to a gentle simmer over medium heat.
- Thicken the Sauce: Stir the prepared cornstarch slurry into the simmering sauce and cook for 1 to 2 minutes until the sauce thickens to a glossy consistency.
- Add Flavor and Combine: Stir in the orange zest to enhance citrus notes. Then add the fried chicken pieces to the sauce and toss to coat evenly.
- Finish and Serve: Cook the coated chicken for an additional 2 to 3 minutes to reheat and allow the flavors to meld. Garnish with sliced green onions and sesame seeds if desired before serving.
Notes
- Serve over jasmine rice, cauliflower rice, or steamed vegetables for a complete meal.
- To make this dish paleo-friendly, substitute cornstarch with arrowroot powder and use maple syrup instead of honey.
- For extra crispy chicken, consider using an air fryer instead of pan frying.
